Process of forming bakers&#39; mix



F. A. DOYLE.

PROCESS 0F FORMING BAKERS Mix.

APPLICATION FILED IULY 20. i920.'

1,387,693. Patented Aug. 16, 1921.

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FRANK ANTONE DOYLE, OF WEST CHESTER, PENNSYLVANIA, ASSIGNOR TO THE SHABPLES SEPARATOR CO., 0F WEST CHESTER, PENNSYLVANIA, A. CORPORA- TION OF PENNSYLVANIA.

PROCESS 0F FORMING BAKERS MIX.

Specification of Letters Patent.

Patented Aug. 16v, 1921.

Application led July 20, 1920. Serial No. 397,651.

improvements in a process of forming abakers mix, that is, bringing together the basic ingredients, except the flour and yeast, essential to the making of leaven bread.

An object of the invention is to bring into a homogeneous liquid mass ingredients of a bakers mix, that is, a shortening fat and a wetting and preferably a sweetening and salt.

A further object of the invention is to thoroughly emulsify the mixed ingredients so as to divide the shortening fat into relatively small particles.

A still further object of the inventionis to clarify the mixed ingredients by removing therefrom any undissolved minerals present in the salt, dirt, and other solid foreign matters.

Another object of the invention is to bring the ingredients-shortening, wetting, sweetening and salt, to an emulsied and homogeneous liquid mass, so that it can be flowed over a cooler and chilled to any desired temperature. This permits tempervature control, which is an advantage in mixing these ingredients with the flour.

These and other objects will in part be obvious and will in part be hereinafter more fully described.

In the drawings, the figure shows more or less diagrammatically and in vertical section one form of apparatus which may be utilized in carrying out the invention.

The invention is directed broadly to a process of making a bakers mix which consists of a shortening fat, such as lard or oils, and a weting, such as water or milk or condensed milk and water, to which is added preferably, a sweetening, such as sugar or molasses or syrup, and salt. The purpose of my process is..to bring together the ingredients of a bakers mix, in such a way as to produce a homogeneous liquid mass wherein the fat particles are finely divided and thoroughly mixed with the wetting. A further purpose of the invention is to thoroughly clarify the mixture by removing therefrom any undissolved minerals present in the salt or dirt or other solid foreign matter.

The objects of the invention are obtained by mixing the ingredients in a suitable tank, and during mixing the ingredients are heated to a temperature sufficient to melt the fat and dissolve the sugar and salt. The mixed liquid ingredients are then passed through an emulsifier, preferably of the vertical, cylindrical, revolving bowl type. The ingredients are impacted against the vertical wall of the revolving bowl where they are thoroughly emulsiiied and the fat particles finely divided. The cmulsified, mixed ingredients, through the action of lcentrifugal force thereon, pass upwardly along the vertical wall and escape from the v top of the revolving bowl in a fine mist or fog, are collected and then pass through a cooler where they are chilled. As these ingredients pass along the vertical wall of the revolving bowl of the emulsiiier, centrifugal force will cause the hard, undissolved mineral substances present in the liquid and any other solid foreign matter to adhere to the wall of the emulsifier so that the mixed liquid escaping from the emulsiiier bowl is thorou hly clarified. It is possible that the invention will be better understood by a brief reference to the apparatus shown in the drawings, which per se forms no part of the present invention but which is the preferred form of apparatus for practising the invention.

In the drawings, I have shown a mixing tank M which is provided with spaced walls forming a heating chamber 1 in which hot water or the like may be caused to circulate. Within the tank is a rotating shaft 2 carrying blades 3 which rotate in the mixture and thoroughly mix the ingredients, thus aiding in the quick dissolving of the fat and the sweetening. In forming a bakers mix) I put in the mixing tank M the desired amount of shortening fat, that is, lard or oils which may be used for shortening fat,

wetting, which may be water or milk or condensed milk and water, a sweetening, which may bev sugar, molasses or'syrup, and

salt. The temperature of the water is preferably regulated so as to heat the mixture in the tank to about 110. This will quickly cause the solid fats and the sweetening to dissolve. Y y

The emulsifier is indicated at E and consistsmof a relatively long cylindrical revolvingJbowl 4 which is preferably supported in a' bearing at its upper end and is revolved by suitable means at a speed of from twelve thousand to sixteen thousand revolutions per minute. At the bottom of the bowl there is a separator 5 and radial blades or wings 6. The material, which is thoroughly dissolved in the mixer M, is caused to low into a receptacle 7 and from the receptacle 7 into the receptacle 8. In the receptacle 7 there is a float controlled valve which regulates the amountl of liquid mixture in the receptacle E. The rotating of the bowl 4 creates a suction which causes the material to flow from the receptacle 8 up into the lower'part of the bowl where it is se arated by the separator 5 and' divided y .the radial blades or wings 6 so thatthe material is thrown against the vertical wall of the revolving bowl.

In effect a globule of material is thrown against the wall, then another globule is lthrown against the one preceding, and thus the material is not only impacted upon the wall but upon itselfwhich brings about a thorough emulsi'cation of the mixture. This results in producing a homogeneous liquid mass wherein 4the fat particles are very finely divided and thoroughly mixedl with the liquids. Through the action of centrifugal force, the material creeps up along the vertical wall -of the bowl and is discharged through the openings 9. Said emulsiied mixture will pass out through the openings in the :form of a fine mist or fog land will be collected by the cover portion 10 of the emulsifier and directed into the spout 11 from which it is delivered onto the cooler C. Saidv cooler C 'consists of a series of pipes throu h which cooling brine may be passed and t e liquid mass runs down from the outer surface of the ipes into the collecting receptacle 12 at the ottom of the cooler.

As the emulsified liquid mass passes upwardly along the vertical wall of the bowl 4, the solid parts in the liquid mass, such as any lundissolved minerals present in the salt, dirt or any other solid foreign matterwill be caused to adhere to the vertical wall of the bowl through the action of centrifugal Aforce which is at right angles to the surface .of the bowl. The liquid, however, will creep up the bowl and be'dlscharged, and thus the liquid mass is thoroughly clarified. This greatly increases the quality and whiteness expansion withoutrupturing the dough, and

thus greatly increasing the eiiiciency of the yeast. In other words, by the same amount of shortening fat a better bread can be made or equally as good bread can be made with a much less quantity of shortening fat. Then again, where the ingredients are thoroughly emulsilied and brought into a homogeneous liquid mass, the flour may be incorporated therein in a much shorter timeithan has been heretofore possible where the shortening fats and wetting are all placed in the bread mixer with the our. Furthermore, by the chilling ofthe liquid mass as it comes from the emulsier it may be at once used in the bread mixer, and the temperature may be controlled so as to bring about an efiicient o eration v of the bread mixer and a thoroug incorporation of thev be omitted. In other words, the emulsifica- Ition may be brought about in an emulsiier wherein the tubular bowl is very short so that the emulsiied liquid is permitted to escape almost directly after coming in conactlwith the revolving vertical wall of the Having thus described the invention, what is claimed as new is 1. The process of forming a bakers mix consisting of mixing a shortening fat and a wetting and emulsifying the mixture whereby the shortening fat is divided into relatively small particles and a thoroughly homogeneous liquid mass produced.

2. The process of forming a bakers mix consisting in mixing a shortening fat and a wetting, heating the mixture to dissolve the fat and emulsifying the mixed liquid mass, whereby the shortening fat is divided into relatively small particles and a thoroughly homogeneous llquid mass produced.

3. The process of forming a bakers mix consisting in mixing a shortening fat and a wetting, heating the mixture to dissolve the fat and emulsifylng the mixed liquid mass, whereby the shorteningv fat is divided into relatively small particles and a thoroughly homogeneous liquid mass produced, and chilling the emulsiied liquid mass.

4. The process of forming a bakers mix consisting in mixing a shortening fat, a Wetting, a sweetening and salt,` heatlng the mixture to dissolve the fat, sweetening and salt, emulsifying the mixed liquid mass While heated, whereby the shortening fat is divided into relatively small particles and a thoroughly homogeneous li uid mass produced, clarifying the emulsi ed liquid mass by separating therefrom any remaining solid particles therein, and chilling the emulsified clarified liquid mass.

In testimony whereof, I ax my signature.

FRANK ANTON E DOYLE. 

